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Emma

Shrimp Avocado Corn Salad with Summer Vinaigrette Recipe Awaits!

A refreshing Shrimp Avocado Corn Salad with a zesty Summer Vinaigrette, perfect for warm weather.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 pound large shrimp peeled and deveined
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 1 cup corn kernels fresh, frozen, or canned
  • 1 large avocado diced
  • 1 cup cherry tomatoes halved
  • 1/2 red onion finely chopped
  • 1/4 cup fresh cilantro chopped
  • Juice of 1 lime
For the Summer Vinaigrette:
  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Method
 

  1. In a medium bowl, toss the shrimp with olive oil, garlic powder, paprika, salt, and pepper.
  2. Heat a skillet over medium-high heat and cook the shrimp for 2-3 minutes on each side until pink and opaque. Remove from heat and let cool.
  3. In a large bowl, combine the corn, avocado, cherry tomatoes, red onion, and cilantro.
  4. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper to make the vinaigrette.
  5. Add the cooked shrimp to the large bowl with the vegetables, then drizzle with the vinaigrette and gently toss to combine.
  6. Squeeze lime juice over the salad and serve immediately or chill for 30 minutes to enhance flavors.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 12gProtein: 22gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 15gCholesterol: 150mgSodium: 300mgFiber: 4gSugar: 5g

Notes

  • For added crunch, consider tossing in some diced cucumber or bell peppers.
  • Substitute the shrimp with grilled chicken or chickpeas for a different protein option.

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